1 loaf french bread, cut into 1 inch, cubes
1 16-ounce can light sliced peaches,, drained
1/2 cup raisins
2 eggs
2 egg whites
3/4 cup sugar
1 12-ounce can evaporated skim milk
2 cup skim milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp butter flavoring
1 tsp coconut flavoring
1 tbsp vanilla
Directions
Preheat oven to 350'F.
Place bread cubes in a 3-quart baking dish. (I spray with Pam first).
Add peaches and raisins to bread, mixing gently. In a bowl, combine
eggs and egg whites with sugar and mix well. Add evaporated milk,
skim milk, spices and flavorings, and blend well.
Pour egg mixture evenly over bread, and press bread with fork so it
will soak up liquid (I use my hands). Bake for 30 to 40 minutes.
Insert knife near center; if it comes out clean, its done.
Sauce
2 Tablespoons light margarine 2 Tablespoons flour
1 1/3 cup skim milk 1 Tablespoon rum flavoring
Melt margarine in a small saucepan and add flour and sugar, mixing
well. Add milk, stirring constantly. Cook until mixture comes to a
boil; boil 1 minute. Remove from heat and stir in flavoring. Serve
over hot bread pudding.
Nutritional info per serving: 276 calories, 11% fat (3.5 grams), 73%
carbohydrate, 16% protein. by Holly Berkowitz Clegg This stores well
in the fridge and reheats well in the microwave. I would not suggest
freezing, as it is a custard.
A double batch of this can be made in those turkey roaster pans.
Reheat at 300'F for 20 minutes. We made this for our Garden Club
Christmas Boutique that served 300, and everyone loved it.
Servings: 10 servings
Peachy Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in fact as far into history as the ancient Egyptians, and maybe even further. However, mostly, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he describes how the Romans were skilled in the use of many aromatic flavors, including a few you will know like bay, rue and parsley. Over the succeeding few centuries, the rich families of Europe strove to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books were greatly in demand mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Peachy Bread Pudding recipe.
